Delicious light cookies that are crisp on the outside and slightly chewy in the middle with a good nutty flavour. They contain buckwheat flour, wholemeal spelt and coconut oil, so they're a bit healthier than your average cookie recipe, but very moreish indeed.
Cream butter and coconut together until well combined. Add the sugar and cream until light and fluffy.
75 g unsalted butter, 75 g coconut oil, 110 golden granulated sugar
Beat in the vanilla extract and just over half of the egg, reserving the rest for the egg wash.
½ tsp vanilla extract, 1 egg
Sift in the dry ingredients and stir along with the walnuts until a ball of soft dough is formed.
190 g flour, 65 g buckwheat flour, ¼ tsp sea or rock salt, ½ tsp bicarbonate of soda (baking soda), 30 g walnuts
Roll teaspoonfuls of the mixture between your hands to form balls and place a little apart on a large lined baking tray.
Press finger or thumb into the middle to flatten and indent them slightly.
Brush all over with the remaining egg.
Bake at 170℃ (325℉, Gas 3) for about 20 minutes or until golden.
Notes
Adapted from The Dumpling Sisters Cookbook by Amy and Julie ZhangPlease note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.